1 1/2 tablespoons butter or stick margarine, melted
3/4 teaspoon vanilla extract
How to Make It
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.
To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.
Preheat oven to 375°.
Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.
Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.
Followed filling recipe exactly using my own crust recipe. Taste was delicious but filling was runny and it bubbled out and around the crust making it hard to remove from the pie dish. I would add another Tbs. or 1 1/2 Tbs. more cornstarch next time. I will make this again!!
Great pie. I added 1/2 tspn of cinnamon as I think no fruit pie is complete without it. It was a little too sweet for my taste; next time I will try using less sugar and substituting some of the white sugar with brown sugar. Also, there's no way you can fit 6 cups of blueberries in a 9 in pie without losing a lot of the filling to spillover in the baking process.
My suggestion would be to cut down the baking time from 1 hour and 15 to about an hour---the crust was already brown and crispy at 40 min! I will try to get pie crust covers for the next time but think it will be fine after baking for 1 hour, as the filling was bubbly. This is a great pie, and it is runny but who cares it is total goodness!
I agree with the previous reviewers. This pie was very runny. I added an extra tablespoon of corn starch, but to no avail. The pie was extremely easy to put together, but it was a little too sweet for my taste.
I made this for a family dinner and it was good but way more "runny" than any pie I've tried on this website yet. When I make it again, I'll probably add two tablespoons of ground tapioca. The recipe as written when I served it up really looked more like cobbler because it was just so runny. Thank goodness I had a scoop of Natural Vanilla ice cream to kind of disguise that!
This is the first thing I make when it's blueberry season. I follow the recipe exactly, except I use a store-bought pie crust. I would suggest to cook this on a aluminum foild covered pan. It typically overflows while baking, but always tastes great!
First blueberry pie I have made. I have lots of fresh blueberries in my garden. This pie was delicious. Used a deep dish frozen pie shell and cut one for the top lattice work. Family loved it with some french vanilla ice cream.
It was right before guests came, I had blueberries on hand, and quickly needed a pie recipe. This was just fine! I used premade crust to save time, which is never as good as homemade, but oh well. Our pie was very runny still, but oh my it was good. I may or may not use more cornstarch next time. I don't care if its a mess if it tastes good! :)
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